Basic Boiled Grains Under Pressure (Ie, Barley) Recipe

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   If you like, use vegetable, beef, or possibly chicken stock or possibly bouillon to replace all or possibly part of water.

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   Pick over the grain, removing any gravel or possibly discolored bits.

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   Rinse and drain.

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   Place the grain, liquid, oil, salt if using, and any selected seasonings in the pressure cooker.

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   I have selected pearled barley, but any grain except bulgar or possibly buckwheat groats (kasha), that turn to mush too easily, may be used.

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   Lock the lid in place and over high heat bring to high pressure.

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    Adjust the heat to maintain high pressure, and cook for the recommended amount of time (18-20 min for pearled barley).

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    Quick-release the pressure under cool running water.

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    Remove the lid, tilting it away from you to allow any excess steam to escape.

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    4.

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    If the grains are still very chewy, lock the lid back in place and return to high pressure for a few more min; if slightly underdone, replace the lid and cook over low heat for a few more min.

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    When done, drain off any excess liquid and reserve it, if you like.

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    For drier fluffier grains, immediately return the cooked grains to the pot and replace the lid, allowing them to steam in the residual heat for a few min.

* Per serving · 4 servings · Values may vary.